BULK

Inside Hotel VIU, between the Monumental Cemetery and Chinatown, stands Bulk. It’s a classy mixology  bar and kitchen born from the ming of chef Giancarlo Morelli. Behind the bar, bar manager Ivan Patruno and his team serve cocktails for happy hour and after dinner and pairing with the restaurant’s dishes. Contamination with the kitchen is also vital in reusing ingredients, like the pineapple peel used for tepache. In the summer, you can also enjoy your aperitif in the intimate indoor garden. Ivan’s favorite cocktail? Americano.